These little Mexican inspired appetizers are easy to prepare and the many ingredients may be varied according to taste. Try layering the cheeses and vegetables in different variations for a colorful and exciting platter.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.

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  • Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.

  • Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.

Nutrition Facts

109.1 calories; protein 4.6g 9% DV; carbohydrates 11.4g 4% DV; fat 5g 8% DV; cholesterol 10.6mg 4% DV; sodium 208.6mg 8% DV. Full Nutrition

Reviews (199)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2007
These are AWESOME and extraordinarily versatile. Here's and assortment of tips. TORTILLAS: Sprayed muffin tins with pam. Like another reviewer I didn't bother taking the time to cut out circles and instead cut the tortillas into 4 triangles to avoid having scrap leftovers. This works perfectly because you can pull them out easily by the hangover corners when they're done which are left golden and crispy and it adds texture. If you have trouble getting them to sit right in the tin without popping out hold them over steaming water for a minute or two allows them to get stretchy and they'll sit fine. (They dry back out in the oven anyway). With one of the batches I baked the tortillas for 5 minutes added filling and then baked again but I only it found it wasted more time to bake-fill-bake rather than fill-and-bake. There wasn't much difference both ways were delicious! As for the FILLING: do anything! I've made vegetarian types with refried or whole black beans. I've also used ground taco-flavored beef using a heaping teaspoon per serving. Topped it with salsa or simply veggies. Olives onions tomatoes bell peppers celery jalapenos corn salsa: any combination that's available is great. anything that needs to be used I have left over in the fridge- works for me! Often heap some sour cream in there to be baked with it if the filling is very spicy. Use shredded CHEESE sparingly! The more shredded cheese you use on top the soggier they get. Otherwise Excellent!! Read More
(129)

Most helpful critical review

Rating: 1 stars
12/17/2003
Sorry I thought I was a great cook but I tried this twice and it never turned out right. I could not get it out of the pan and I used way enough cooking spray. Read More
(10)
251 Ratings
  • 5 star values: 187
  • 4 star values: 42
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
11/10/2007
These are AWESOME and extraordinarily versatile. Here's and assortment of tips. TORTILLAS: Sprayed muffin tins with pam. Like another reviewer I didn't bother taking the time to cut out circles and instead cut the tortillas into 4 triangles to avoid having scrap leftovers. This works perfectly because you can pull them out easily by the hangover corners when they're done which are left golden and crispy and it adds texture. If you have trouble getting them to sit right in the tin without popping out hold them over steaming water for a minute or two allows them to get stretchy and they'll sit fine. (They dry back out in the oven anyway). With one of the batches I baked the tortillas for 5 minutes added filling and then baked again but I only it found it wasted more time to bake-fill-bake rather than fill-and-bake. There wasn't much difference both ways were delicious! As for the FILLING: do anything! I've made vegetarian types with refried or whole black beans. I've also used ground taco-flavored beef using a heaping teaspoon per serving. Topped it with salsa or simply veggies. Olives onions tomatoes bell peppers celery jalapenos corn salsa: any combination that's available is great. anything that needs to be used I have left over in the fridge- works for me! Often heap some sour cream in there to be baked with it if the filling is very spicy. Use shredded CHEESE sparingly! The more shredded cheese you use on top the soggier they get. Otherwise Excellent!! Read More
(129)
Rating: 5 stars
05/28/2003
I recently served this dish for a pool party and everyone raved! I used a measuring cup (1 cup) to make the little circles then used regualar scissors (only used for in the kitchen) to cut out the circles and it worked great. I really stuffed the circles into the muffin circles and it worked pretty well. I'm making this recipe tonight again for a girls-only get together! Good luck! Read More
(43)
Rating: 4 stars
10/16/2003
Very tasty!! First we tried the filling without adding the cheese into the mixture and only on top but that didn't work well. The cheese is needed in the mix to bind everything together while baking. The frustrating part was how to cut the tortillas so they will fit perfectly into the cupcake pan. I finally just cut them into triangles and that worked OK. The first batch I added the salsa into the mix but that made it too watery; so in the second batch I only added some tobasco sauce to make it a bit spicy then served the salsa on the side. And everyone liked that better. Easy to make and even with greasing the pan some of the tortilla cups still stuck to the pan because of the melted cheese but this is minor compared to the taste. Will probably make again and we liked how you can change the filling (more black beans more veggies and less cheese) and still it tasted good. Read More
(32)
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Rating: 5 stars
05/02/2003
Had these for our superbowl party they were a big hit. I used the small muffin trays and made the tortillas smaller. I took all of the ingredents and combined them together in a bowl and let them set in the refrig overnight that way when we were ready the next day I just spooned the whole mixture into the tortilla cups and threw them in the oven. Great time saver. Read More
(31)
Rating: 5 stars
01/24/2008
OMG- found this recipe yesterday and made it last night for a party today. thanks to everyone for all the tips! Combined tips that helped: use a cup or cookie cutter to cut out mini muffin size circles warm circles in microwave to make them more pliable mix all ingrediants into a bowl and spoon into cups. I did find that I only had to spray the tin once and they fell out fine from then on. Also they reheated fine in the oven this morning. I put these out at 8am it is now 9am and there are 3 left! Not one person has said they don't like them! They are ridiculously good and oh-so-easy to make. Kudos to they're creator! Any weightwatchers members out there- the ingrediants that I used were 2 for 1pt 4 for 2pts and 6 for 3pts. And they are SO worth the 3 points! LOL Read More
(30)
Rating: 5 stars
01/07/2004
I was a little bit suspicious when I started making these but they are incredible -- they made my main course seem very bland. The recipe doesn't tell you to let them cool when they are out of the oven but you should add 10 minutes to the cooling so that they stick together when you pull them out (pulling out with a butter knife worked well for me). Read More
(30)
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Rating: 5 stars
09/11/2003
These will definitely be on my buffet table during my Christmas open house! For ease in making I used wonton wrappers and spring rolls wrappers. Great presentation and wonderful flavor! Read More
(26)
Rating: 4 stars
12/04/2003
These are good and easy to make. Warm the tortillas about 10 seconds in the microwave to soften them and cut out the circles with a round cookie or biscuit cutter. You will still have to fold one side a little to fit it in the mini muffin tins. I just added a few of the ingredients what I had on hand. Don't add too much salsa or they will be soggy and leak. Read More
(24)
Rating: 5 stars
10/25/2005
Very good recipe. I followed the suggestions of others and heated the tortillas first. I then used a glass that was slightly larger than the muffin tin and used is at a guide to cut the tortillas to size. I layered my cheese then refried beans seasoned beef red pepper tomato and olive. By making the tortillas slightly larger they formed cups that held the fillings in. Read More
(23)
Rating: 1 stars
12/17/2003
Sorry I thought I was a great cook but I tried this twice and it never turned out right. I could not get it out of the pan and I used way enough cooking spray. Read More
(10)